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Tarkhun is a carbonated soft drink invented in Georgia. Although it was later popularized throughout the USSR, its fame seems to have largely stopped at the borders of the Communist bloc. Derived from a syrup made from tarragon leaves, it has a distinctive taste reminiscent of licorice and sweet basil that most people either love at first taste, or never drink again. The iconic bright-green beverage can be found in any shop in the US specializing in Eastern European foods, as those immigrants who love it will often seek out the childhood nostalgia it invokes for them.
Why It’s Called “Tarkhun”
In Georgian, tarkhun is actually called tarkhuna (ტარხუნა). The English name comes from the Russian tarkhun (тархун), the term popularized throughout the USSR and still the most widely recognized name for the drink today. In both Georgian and Russian, the word refers to tarragon, particularly the variety known in English as “Russian tarragon.” Similar names for the herb also appear in Arabic and Turkic languages.
In French, however, tarragon is called estragon, derived from the Latin dracunculus (“little dragon”), likely a reference to the plant’s long, narrow, feathered leaves. The English word tarragon shares this origin. Although the French and Georgian terms sound somewhat alike, any direct linguistic connection between them remains debated. The plants themselves also differ significantly: French tarragon is darker, more delicate, and more intensely flavored, while Russian tarragon is lighter in color and taste and literally grows like a weed.
Tarragon grows widely across North America, Europe, the Caucasus, and Russia, yet relatively few cuisines use it prominently. Georgian and French cooking are notable exceptions. In French cuisine, it flavors signature sauces such as béarnaise, gribiche, and tartare. Georgian cooking commonly pairs its sharp herbal flavor with meat dishes and stews.
Both cultures have also long used tarragon in traditional medicine to aid digestion, relieve stomach ailments, improve sleep, and strengthen immunity through antioxidants and vitamin C. In fact, when Mitrofan Lagidze, a Georgian pharmacist in Kutaisi, invented the drink in 1887, he intended it as a tonic. (Most sodas at the time were originally invented as medicinal and sold by pharmacists). The refreshing taste of Lagidze’s creation quickly made it a popular local commodity. Lagidze soon founded both a syrup factory and the trademark “Lagidze’s Waters” (ლაღიძის წყალი; Воды Лагидзе), both of which survive today. Remarkably, his original pharmacy also endured into the modern era, closing only in 2025.
Under Soviet rule, Lagidze’s factory was nationalized. By the late Soviet period, mass-produced “lemonades” (лимонады)—a broad category of sweet, syrup-based soft drinks—had become widespread, and tarkhun entered large-scale production across the USSR by the late Soviet Period. One of the best-known producers was Drinks from Chernogolovka (Напитки из Черноголовки), a brand that also still exists today.
When and How to Drink Tarkhun
Tarkhun is a fantastic drink for warm summer days. It is served chilled and, in Georgian restaurants, often offered fresh. Fresh versions are often not carbonated. In the Soviet era, Tarkhun was often dispensed by a barista who would pour syrup from colorful glass tubes and mix the carbonated water in front of you. In some places, these nostalgia-driven services can still be occasionally be found. The Soviets also dispensed their sodas from machines that poured the liquid into a communal glass that one then turned upside down over a “rinser” for the next person to use. These machines are, perhaps thankfully, now extinct.
Today, tarkhun is most commonly sold in bottles or modern vending machines. Brands packaged in glass bottles are generally considered higher quality drinks. Tarkun remains widely available across the former Communist bloc, where many companies still produce their own versions.
While Lagidze’s Waters remains the original and well-liked, Georgia’s best-selling modern brand is Natakhtari (ნატახტარი; Натахтари). Founded in 2005 as a subsidiary of the Turkish brewing giant Anadolu Efes, Natakhtari now controls roughly 30% of Georgia’s soft drink market. Its products are sold throughout much of the former Soviet Union and are increasingly exported to Turkey, the Middle East, and the United States. Exports now account for nearly a third of the company’s sales.
In Russia, Drinks from Chernogolovka (now usually known as just “Chernogolovka”), remains one of the best-known tarkhun producers. It is widely sought after as the classic Soviet taste most remember. Its drinks are exported across the former USSR as well as to China, Europe, and North America. The company now competes with brands such as Rosinka (Росинка), known for especially sweet soft drinks, and Ochakovo (Очаково), a company best known for kvass that has since expanded into a wider range of beverages.
Producers outside of Russia and Georgia are much rarer, but Lithuania has domestic production at Selita Klasika, which produces it under the name “Tarchunas,” and some craft soda manufacturers in other states from Germany to Kazakhstan have been known to feature the flavor.
How to Make Tarkhun
Tarkhun can be easily made at home by recipes such as those below. You can make tarkhun using either French or Russian tarragon, although some Russian connoisseurs will tell you that Russian tarragon will be better. Fresh tarragon is always better than dried tarragon to capture the richness of the flavor. The full branch contains the oils you want – use the whole thing!
The leaves should be crushed or coarsely blended/chopped as a first step to help the oils release. Many chefs also advise letting the tarragon soak in warm or room temperature water before simmering it with sugar. Avoid boiling the syrup too aggressively as this will break down the aromatic oils. Allowing the syrup to steep until fully cooled will also help best capture the flavors. Strain the syrup well to remove particles.
Commercial tarkhun is famous for its vivid green color, usually achieved with food coloring. Homemade versions are typically pale yellow-green, though some natural ingredients can intensify the color. Mint or lime peel, for example, can deepen the green hue, though they also alter the flavor. Lemon or lime juice can brighten both the color and taste, balancing the sweetness. If the drink will sit for an extended period, however, a small amount of baking soda is sometimes added to prevent the acid from the added juice from dulling the color and turning the drink brown.
Finally, resist the urge to add too much sugar. Over-sweetening makes tarkhun less refreshing and overwhelms the herbal balance that defines the drink.
Recipes for Tarkhun
See below for a free recipe for tarkhun. See also the free videos online. If you are interested in cooking from Russia, Ukraine, Georgia, and other places in Eurasia, make sure to see our full, free Eurasian Cookbook online! You might also be interested in the following specialized cookbooks we’ve enjoyed:
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| Сироп эстрагона | Tarragon Syrup |
Ингредиенты
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Даёт 6 порций. |
Ingredients
Preparation
Yields 6 servings |
| Напиток из тархуна и лайма | Tarkhun and Lime |
Ингредиенты
Приготовление
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Ingredients
Preparation
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Our Favorite Tarkhun Videos
Here is a good video on how to easily make a refreshing batch of tarkhun. The video was made by Pulse Plus, a Russian website that provides information and advice on healthy living.
In this video, a chef from Всем вкусно (Tasty for All; Vsem vkusno) shows viewers how to make fresh lemonade out of kiwi and tarragon. Всем вкусно is run by Unilever, a massive multi-national company that owns both Knorr foods and CIF cleansers. Both are also prominently seen in the clip.
Lastly, this commercial advertises tarkhun from Chernogolovka, emphasizing that real, fresh tarragon is used. The tarragon is apparently grown specially by young Russian farmers accompanied by raccoons (for some reason).
Lastly, a promotional video promoting Natakhari in Georgia and detailing how its drinks are produced and integrated with the local culture.
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